Nopales "De Colores" Salad
Serves: 8 servings
  • 6 nopal paddles, cleaned, spines removed
  • 2 poblano chiles
  • 1 Tbs coconut oil
  • 1 bell pepper (red, orange, or yellow)
  • 1 clove garlic
  • ½ tsp sea salt
  • 2 Tbs red wine vinegar
  • ⅛ tsp white pepper
  • ¼ cup olive oil
  • ½ medium red onion, finely diced
  • 1 pomegranate, seeds removed (optional, if in season)
  • 4 oz queso cotija, crumbled
For the Salad
  1. Heat grill or grill pan to medium-high. Lightly coat nopales and poblano chiles in coconut oil. Place nopales, poblanos, and whole bell pepper on the grill, cook for about 5 minutes, then flip. Poblano and bell pepper need to be thoroughly charred. When vegetables are sufficiently cooked or charred, remove from grill and set aside.
  2. Place poblano and bell pepper in bowl, cover, and allow to steam for 20 minutes. When cool, slip them out of their skins, and remove seeds and stems. Cut nopales, poblanos, and peppers into strips that are ¼-inch wide and about 2–3 inches long.
For the Vinaigrette
  1. Place garlic and salt in a mortar and use pestle to grind to a smooth paste. Add vinegar and pepper and let rest for about 10 minutes while preparing salad. To finish vinaigrette, whisk in olive oil.
To Assemble
  1. In a salad bowl, gently combine nopales, bell peppers, poblanos, corn kernels, onions, and pomegranate seeds. Pour vinaigrette over salad and toss to combine. Taste and adjust seasonings. Serve salad at room temperature, garnished, if desired, with crumbled queso cotija.
Recipe by Bauman College at